Buyers and processors from across Latin America gathered at Colorado State University to develop new processed products with U.S. beef and pork at the Global Innovation Symposium hosted by the U.S. Meat Export Federation (USMEF). USMEF Manager of Technical Programs Paige Parker shares why this event matters for meat producers and consumers. She highlights knowledge sharing among meat industry leaders during this event as a way to elevate meat quality for consumers.
Parker says the two-day seminar first taught participants how to properly grind U.S. beef and pork and then how to enhance that processed product to create new offerings for their customers.
Participants also toured a nearby feedlot to learn more about the feeding, care, and genetics that set U.S. red meat apart from the competition.
